First, peel the potatoes and cut them into thick, French fry-shaped pieces. Soak the potatoes in water for 10 minutes, then rinse and drain well. In a pan, add 1 cup of water, the potatoes, and 1 teaspoon salt. Boil on low heat for 5 minutes, then drain the potatoes in a colander and rinse with cold water.

Chop the onion, cilantro, bell pepper, garlic, and green onion tops. Coat the potatoes with 2 tablespoons rice flour and 2 tablespoons all-purpose flour, mixing well.

In a bowl, mix the remaining all-purpose flour, cornstarch, and salt. Add water to make a batter. Heat oil in a deep pan or wok. Lower the heat, dip the potatoes in the batter, and fry them until about 50% cooked.

Let the potatoes cool, then fry them again in hot oil on high heat until golden brown and crispy.

In a pan or wok, dry roast the sesame seeds on low heat for 1-2 minutes, then set aside. Add 2 tablespoons oil to the pan. Sauté the garlic for 20 seconds, then add the onion, bell pepper, and green onion tops.

Sauté for 2 minutes, then add the sesame seeds and black pepper. Cook for another minute. Add tomato paste, ketchup, black pepper, vinegar, green chili, soy sauce, and salt.

Mix 2 tablespoons cornstarch with a little water to make a slurry. Add 1/4 cup water to the pan with the sautéed ingredients. Gradually add the cornstarch slurry, stirring to thicken the sauce. Add the fried potatoes to the sauce.

Mix the potatoes well in the sauce, then add honey. Stir and cook for 2-3 minutes to coat the potatoes. Finally, add cilantro and a little green onion tops, mix, and turn off the heat.

Your Honey Chili Potato is ready. Serve hot on a plate—kids will love it!